Cooking at a Mile High

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If you haven't lived at a higher altitude before, the first time you try an old soufflé recipe will likely be quite a shock. Cooking times and proportions of ingredients may need to be adjusted.

The main reason is the great difference in air pressure. Water that boils at 212 degrees at sea level boils at 202 degrees in Denver. Foods will be cooking at lower temperatures, so their cooking times will be longer. The decrease in pressure also causes baked goods to rise faster, so less leavening is needed

Angel food, chiffon and sponge cakes
These types of cakes are the most difficult to adjust. Contact Xcel energy (see below) for a tested recipe.

Cakes
Cakes made by creaming sugar and shortening need careful adjustments. Reduce the sugar called for in the recipe by three tablespoons per cup.

Cookies
For cake-type cookies, such as brownies, reduce sugar by three tablespoons per cup in the recipe. For drop cookies, test bake two or three. If they flatten too much, add two to four tablespoons of flour. Pressed cookies, such as Spritz, may require less flour.

Meats, fruits and vegetables
Meat roasting times and temperatures need no adjustment. Some vegetables may take longer to bake.

Pie Crust
Pie crusts may require slightly more liquid, but are baked at the same temperature.

Quick Breads
Adjustments are not always necessary. If needed, use the sugar reduction adjustments recommended for cakes.

Yeast Breads
Breads require a shorter rising time and should rise only until double in bulk. Use slightly less flour because flour is drier at high altitudes.